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Friday, November 18, 2011

Pumpkin Pie Truffles

Godiva: Pumpkin Pie Truffles

Just in time for Thanksgiving, I have another post about Chocolate and Pumpkin. Today: Pumpkin Pie Truffles.

I always have natural pumpkin in the cupboard. Besides using it for pies, truffles and cakes, it's great for doggie upset stomachs. I also have Libby's pumpkin puree because I grew up with it, and sometimes it's just what I want. I'm not much for making my own pumpkin puree. Lazy, I guess.

Truffles are so simple to make and yet seem so elegant. Pumpkin Truffles are perfect for Thanksgiving, and they make great hostess gifts. The following recipe is from the FoodNetwork for Easy Pumpkin Truffles. They are just that--easy and delicious. But in case you want to experiment, I've added some links to other Pumpkin and Pumpkin Pie Truffle recipes.

No time to experiment? At the end of this post I've listed a few Chocolate Companies that make seasonal Pumpkin Truffles. Get your order in before they run out.

Directions
In a medium saucepan over low heat, combine pumpkin, brown sugar and spices. Cook for 5 to 6 minutes, or until mixture reduces by half and pumpkin looks dry. Set aside.
In a medium saucepan over high heat, add cream. When cream boils, take off heat.
In a heatproof medium bowl, add chocolate and hot cream. Let the mixture sit for a minute, then slowly begin to stir, starting in the center of the bowl and working outwards.
Once the chocolate and cream are evenly mixed, add pumpkin mixture and whisk to combine.
Add the butter and liqueur, if using.
Cover tightly with plastic wrap and refrigerate until chilled.
On a parchment lined cookie sheet, scoop mixture into small balls using a melon baller.
Place in refrigerator for 1 hour, or until chilled.
Remove truffles from refrigerator and dip each in melted chocolate.
Roll in cocoa powder and serve. (Add some orange sprinkles for color*)